12 Days of Christmas :: 5 Golden Wreath Cookies

I couldn’t go past the fifth day of Christmas without making rings of some sort. Cookie wreaths seemed like the perfect option, but which recipe? I was tempted to make some piped shortbread, but after having made some Christmas shortbread already this year, it had to be something a bit different.

These Italian lemon biscuits were the perfect alternative.

The white glaze did hide much of the lovely golden colour of the biscuits, so I adorned them with a little golden holly to make up for it.

The dough holds its shape perfectly for forming a wreath cookie. The lemon glaze is not only delicious, but provided a refreshing change from some of the rich stuff we’ve had lately. They’re also really quick and simple to make, unlike what’s coming up for Day 6, so it made for a nice change in the kitchen as well.

The biscuit itself is delicious, short and crumbly. I halved the following recipe to get 5 cookies. Feel free to increase the recipe to make as many as you want. I’ve seen identical recipes to this one in a number of my cook books that use twice or even three times the amount of dough,

Golden Wreath Cookies


1 1/2 cups self-raising flour
60g butter, chilled and chopped
1 1/2 tbsp milk
1/3 cup caster sugar
1/2 teaspoon vanilla essence
1 egg, lightly beaten

Lemon glaze
1 cup icing sugar
1 tbsp lemon juice


  1. Preheat oven to 180­°C (160° fan-forced). Grease or line baking tray(s).
  2. Rub butter into flour using your fingertips until the mixture resembles fine breadcrumbs.
  3. Place milk and sugar in a small saucepan; stir over medium heat until sugar dissolves. Remove from heat; stir in vanilla.
  4. Gradually mix milk mixture and egg into the flour. Mix until well combined, then turn onto a lightly floured surface and knead until smooth.
  5. Roll tablespoonfuls of the dough into a thin sausage; twist two of them together to form a twisted rope. Join rope at the ends to make a closed circlem then place on baking tray.
  6. Bake for 15-20 minutes, until biscuits and golden.
  7. Transfer to a wire rack to partly cool; dip tops of biscuits until the lemon icing, then return to the rack to cool completely.

Lemon glaze
Combine icing sugar and lemon juice in a heatproof bowl to form a paste. Place bowl over a small pot of gently simmering water; stir until sugar melts and mixture is runny.

You’ll find the printable version of this recipe here.


2 thoughts on “12 Days of Christmas :: 5 Golden Wreath Cookies

  1. Pingback: Italian Lemon Wreath Cookie | celladoore

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